my ethical dilemma about how foie gras is made (through force feeding) , it is a delicious ingredient. i have to disagree with wxyzfactor though...comparing a hot pocket or applebee's to fine cuisine is a little ignorant. food is not food. the only way companies like applebees are able to offer such low prices is due to cuts in quality. for the last century we have been increasing how many additives are in food and how much it's processed.
@ wxyzfactor - That's the difference between a gourmet and someone who eats as a function. Only10% of people have heightened palates. These people become chefs and afficionados of the food and wine world. You're probably not one of them.
My brother gets nothing but an ash taste from cigars. I can detect nuances such as the difference between a young or aged cigar from the same brand. I can detect flavor profiles of different tobacco from various countries and how they were aged.
Theres a restaurant called "Au Pied De Cochon" here in Montreal and that Anthony Bourdain guy made a segment in his show about it. If you like foie gras check it out it's on YouTube. I rub one out to it every now and then.
ive only tried fois gras once, a french friend of my dads gave us some when he came back from visiting his family back home. its like (rather bluntly) meat cream cheese alsmost but tastes and sounds better than my description lol... i will have to order some off the net sometime so i can eat it again
Based on the battles I've seen of Nakamura, the man's not very consitent. None of his dishes made me go "I want to taste some of that." Sorry Archo, but I don't like Nakamura. Sakai, Chen and Michiba was the golden age of Iron Chef. They were the most consitent.
it doesn't have a strong flavor (it tends to absorb flavors of other ingredients). most people enjoy fois gras for its smooth texture and buttery aroma.
what are you on about man fois gras stinks to high heaven! Proper strong rich earthy livery flavours. It tends to make other things taste like IT when put together. I may be wrong... but I doubt it.
Chinese restaurants are usually kind of ugly and cheap, but the food is delicious and the portions generous. One I went to was very clean and elegant and much higher-priced than the usual. But the food was average, and the portions small, in my opinion. However, people somehow believed it was a good restaurant. I think half the reason WAS the fact that the portions were small, the prices high, and people got a little more dressed up to go there. Somehow, this all made it seem more precious.
i completely agree with you wxyzfactor, but I for one like good food, which is easily available cheaply. I however expect my food to taste much better if I have to pay more for it. Only taste matters to me (and of course hygiene).
Serve bizarro or bad food in a really nice restaurant, present it well, and charge high prices for it, and there are bound to be people who love it, maybe calling it decadent.
merph1, food is food regardless if it is a hotpocket, or a "low end" diner such as a steak from Applebee's, TGIF Friday's or a rabbit or venison from a "high end" resturant.
The only difference is the presentation and price of the items and people's PERCEPTION that a high end restuarant where you pay a lot of money for food is "better" than a low end restuarant where you don't pay that much for food.
that is ridiculous. if you work with food and become educated about it you will learn there are huge differences between different ingredients. since you mentioned steak, if you were to blind fold me i could EASILY tell you the difference between a tgif sirloin and a black angus filet mignon. presentation, price, and perception are important factors, but to say that they are the only difference shows how little you know about food.
It reminds me of the time I worked at a bookstore and their super-expensive hot chocolate consisted of Hershey's syrup in regular milk. God's honest truth. It's pretty sad when a markup on one individual drink is more than the cost of the entire bottle of Hershey's syrup and the gallon of milk combined, but hey, as long as people are drinking it in a "high-brow" coffeeshop as they pretend to be literary intellectuals I guess that's all that matters, right?
Ah, I see you've stumbled upon the 'Starbucks' marketing playbook. Make it sound fancy enough and charge a high enough price, and you can make very smart people unwittingly look like self-absorbed idiots (which they are)
This is from someone who can't stand coffee at all, though. It's burnt beans. My tongue can't get past the 'burnt' part of it.
There are plenty of people who will convince themselves they are eating something high end just because they are told it is. In other words, they are making complete idiots out of themselves.
In reality people's expectations and need for justification have a massive impact on their experience. IE.$14 for a $6 burger. Penn and Teller Charged $200 for a $2 TV dinner and a $4 bottle of wine and people still said it was the finest dinner they'd ever eaten.
The food isn't beyond great. A) People aren't as perceptive as they think they are and B) the difference in quality in the range of food is vastly disproportionate to the difference in the quantity (of dollars one must for over).
the traditional, and controversial way is that the duck farmers force feed the ducks corn and grains. The ducks consume more grain in 2 weeks than 5 ducks would take in in a lifetime. This causes the liver to triple in size, as well as giving it the distinctive yellow color and rich, fatty flavor.
There are more humane ways of getting foie gras Look up the TED talk about it by Dan Barber.
the "humane" foie gras reputedly does not have the same characteristics as "true" foie gras. Namely it is not nearly as smooth because it is not as fatty.
merph1, food is food regardless if it is a hotpocket, or a "low end" diner such as a steak from Applebee's, TGIF Friday's or a rabbit or venison from a "high end" resturant.
The only difference is the presentation and price of the items and people's PERCEPTION that a high end restuarant where you pay a lot of money for food is "better" than a low end restuarant where you don't pay that much for food.
greattlemurs by the way you text it's apparent that you have never eaten in a REAL restaurant. so i wouldn't expect you to understand. the closest to a REAL restaurant or real food that you know of is APPLEBEES and the HOTPOCKETS in your freezer. you're the type of person that orders a steak extra well done. yuck.
foie gras is so delicious. i prepare terrines of foie gras at my restaurant. it is a very misunderstood ingredient. the people who talkl down about foie gras have no problem with the steak or chicken at the dinner table. they probably never had a nice piece of seared foie on a steak. or a tochon of foie on a piece of country bread with cherries. once you eat foie you there is no way any person can deny it's smooth creamy texture. just makes me drool when I think about it.
Well I think it is cruel, and by the way, foie gras is a non-count noun. You can say: 'a piece of foie gras', 'some foie gras', 'a lot of foie gras'. You can't say: 'oh look two foie gras' any more than you can say, 'I'll take two oils'.
get yourself some education and you might also learn the definition of sadist, which you are.
What is a "non-count noun"? Nouns are singular, plural or possessive. Plurals are indefinite, meaning more than one without need to specify quantity, but your examples are quite bad. 'Cows' can mean 2 or 5,000. To say, "I'll take two oils" is perfectly fine if the speaker is referring to two different oils; i.e. olive oil and motor oil. Take your own advice.
A non-count noun is standard linguistic terminology it refers to nouns which to form the plural have to be associated with a modifier. The semantics of 'i'll take two oils' is different from 'add some/a liter of oil' as you yourself indicate. Plurals for your information are not necesserily indefinite, in langauges with definiteness such as English (see, the cats like to sleep vs. cats like to sleep). The point is that you should say: 'fois gras is tasty' just as you can't say:'milks are tasty'
I'd rather worry on getting food to as many mouths as possible than to nitpick on a luxury.
Force feeding certain poultry just turns out to be one of the age old methods to prepare certain foods. It brings variety to cuisine and at the end of the day it brings food to people's mouths.
Worst of all, trying to get foie gras banned doesn't even begin to solve mistreatment of the animals, and at the end of the day you're hurting the chefs whose dishes may include foie gras. Are they cruel too?
This comment has received too many negative votesshow
Brings food to as many people's mouth as possible? HA!
Foie-Gras is not only made cruelly but ridiculously expensive, meaning that the people who really need food in their mouths can only dream of tasting it.
And how would you like having a tube shoved down your throat directly to your stomach, which then shoves nutrients intended to increase the size of your liver up to five times its normal size? sounds fun, eh?
And frankly I care more about the well-being of birds then a chef's menu...
It's common knowledge, stop acting like you've made a breakthrough, honestly. Everyone interested in this topic has at least looked up Wikipedia. You're hardly being impartial here though.
Duck/geese anatomy is radically different from ours. They are neither choking nor they are having a gag reflex which humans would both normally have. This is why force feeding works, otherwise the animals would get infections or die in the process. There's videos in favor and against foie gras.
Pro foie-gras media has valid points backed by scientific facts. Most if not all media against foie-gras seems more like propaganda than anything even if they have valid points. Factories have methods which vary radically, naturally they have a place which produces foie-gras with very crude methods, but then stamp the whole industry as such. I'm just looking at both sides of the coin here, and I don't see much going on for the anti-foie gras group. Most of the media borderlines fanaticism.
Yeah, foie gras production varies greatly from place to place, good post. I've seen videos of the "force" feeding of geese on small farms in France, and the geese seem to absolutely love it. They run up to the farmer, who gently uses a tube to fill their throats with feed. However, you can also find heartbreaking videos of a much rougher (easily called "cruel") process that happens in factory farms in the USA and elsewhere. Lesson: Eat local, know where your food comes from or make it yourself.
Firstly TrekkMonkey - watch part 1 :) Secondly I saw a program about how they force feed the geese to get their livers so big and fatty (not a nice sight!) Thirdly this is cool! I've watched the Iron Chef America shows on TV but this is much better :)
I love all the pseudo-intellectualism going on in here.
Dawgmeatt 1 month ago
i wish they had better judges..
jyhluk 4 months ago
my ethical dilemma about how foie gras is made (through force feeding) , it is a delicious ingredient. i have to disagree with wxyzfactor though...comparing a hot pocket or applebee's to fine cuisine is a little ignorant. food is not food. the only way companies like applebees are able to offer such low prices is due to cuts in quality. for the last century we have been increasing how many additives are in food and how much it's processed.
laurasnedden 9 months ago
i couldn't be a judge on this show, or enjoy high end cooking. my palate is shit. which is kinda disappointing as it looks like fun.
thexev 9 months ago
I think he beat both IC Japan I and II, so he was better than people think
jwrubel 10 months ago
@ wxyzfactor - That's the difference between a gourmet and someone who eats as a function. Only10% of people have heightened palates. These people become chefs and afficionados of the food and wine world. You're probably not one of them.
My brother gets nothing but an ash taste from cigars. I can detect nuances such as the difference between a young or aged cigar from the same brand. I can detect flavor profiles of different tobacco from various countries and how they were aged.
CynicalGenius 11 months ago
first impression of the new japanese iron chef... i want michiba back :P
tafeykey 1 year ago
Theres a restaurant called "Au Pied De Cochon" here in Montreal and that Anthony Bourdain guy made a segment in his show about it. If you like foie gras check it out it's on YouTube. I rub one out to it every now and then.
amayagab 2 years ago
ive only tried fois gras once, a french friend of my dads gave us some when he came back from visiting his family back home. its like (rather bluntly) meat cream cheese alsmost but tastes and sounds better than my description lol... i will have to order some off the net sometime so i can eat it again
TheChangeling9 3 years ago 2
you had foie gras pate or tourchon
e8ghtmileshigh 3 years ago
i had the foie gras pate that you pay about 30 euros for, not the whole foie gras thats usually seared in a skillet
TheChangeling9 3 years ago
Based on the battles I've seen of Nakamura, the man's not very consitent. None of his dishes made me go "I want to taste some of that." Sorry Archo, but I don't like Nakamura. Sakai, Chen and Michiba was the golden age of Iron Chef. They were the most consitent.
SunsetRocker496 3 years ago
what does foie gras taste like?
dannyboy12357 3 years ago
it doesn't have a strong flavor (it tends to absorb flavors of other ingredients). most people enjoy fois gras for its smooth texture and buttery aroma.
awangatang 3 years ago
what are you on about man fois gras stinks to high heaven! Proper strong rich earthy livery flavours. It tends to make other things taste like IT when put together. I may be wrong... but I doubt it.
nicemutant 3 years ago
Chinese restaurants are usually kind of ugly and cheap, but the food is delicious and the portions generous. One I went to was very clean and elegant and much higher-priced than the usual. But the food was average, and the portions small, in my opinion. However, people somehow believed it was a good restaurant. I think half the reason WAS the fact that the portions were small, the prices high, and people got a little more dressed up to go there. Somehow, this all made it seem more precious.
wxyzfactor 3 years ago 5
i completely agree with you wxyzfactor, but I for one like good food, which is easily available cheaply. I however expect my food to taste much better if I have to pay more for it. Only taste matters to me (and of course hygiene).
oerg 3 years ago 3
I think when you say ugly and cheap you meant it more to be in the west right? Cuz they are not ugly and cheap in places like HK or Singapore!!!!
shytan148 3 years ago
Serve bizarro or bad food in a really nice restaurant, present it well, and charge high prices for it, and there are bound to be people who love it, maybe calling it decadent.
wxyzfactor 3 years ago 7
merph1, food is food regardless if it is a hotpocket, or a "low end" diner such as a steak from Applebee's, TGIF Friday's or a rabbit or venison from a "high end" resturant.
The only difference is the presentation and price of the items and people's PERCEPTION that a high end restuarant where you pay a lot of money for food is "better" than a low end restuarant where you don't pay that much for food.
wxyzfactor 3 years ago 5
@wxyzfactor
that is ridiculous. if you work with food and become educated about it you will learn there are huge differences between different ingredients. since you mentioned steak, if you were to blind fold me i could EASILY tell you the difference between a tgif sirloin and a black angus filet mignon. presentation, price, and perception are important factors, but to say that they are the only difference shows how little you know about food.
bblue82 7 months ago
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It reminds me of the time I worked at a bookstore and their super-expensive hot chocolate consisted of Hershey's syrup in regular milk. God's honest truth. It's pretty sad when a markup on one individual drink is more than the cost of the entire bottle of Hershey's syrup and the gallon of milk combined, but hey, as long as people are drinking it in a "high-brow" coffeeshop as they pretend to be literary intellectuals I guess that's all that matters, right?
wxyzfactor 3 years ago 11
Ah, I see you've stumbled upon the 'Starbucks' marketing playbook. Make it sound fancy enough and charge a high enough price, and you can make very smart people unwittingly look like self-absorbed idiots (which they are)
This is from someone who can't stand coffee at all, though. It's burnt beans. My tongue can't get past the 'burnt' part of it.
eljefereal 3 years ago 4
There are plenty of people who will convince themselves they are eating something high end just because they are told it is. In other words, they are making complete idiots out of themselves.
wxyzfactor 3 years ago 5
In reality people's expectations and need for justification have a massive impact on their experience. IE.$14 for a $6 burger. Penn and Teller Charged $200 for a $2 TV dinner and a $4 bottle of wine and people still said it was the finest dinner they'd ever eaten.
The food isn't beyond great. A) People aren't as perceptive as they think they are and B) the difference in quality in the range of food is vastly disproportionate to the difference in the quantity (of dollars one must for over).
wxyzfactor 3 years ago 6
What is that? It looks like frozen blocks of clay or something? I never heard of Foie Gras.
Katanjer 3 years ago
The liver of a duck or a goose that has been specially fattened by gavage
MrConda 3 years ago
This comment has received too many negative votes show
Impossible! How can a duck liver me THAT BIG!
VarietySelectionTV 3 years ago
the traditional, and controversial way is that the duck farmers force feed the ducks corn and grains. The ducks consume more grain in 2 weeks than 5 ducks would take in in a lifetime. This causes the liver to triple in size, as well as giving it the distinctive yellow color and rich, fatty flavor.
There are more humane ways of getting foie gras Look up the TED talk about it by Dan Barber.
jrring 3 years ago
the "humane" foie gras reputedly does not have the same characteristics as "true" foie gras. Namely it is not nearly as smooth because it is not as fatty.
luc214 2 years ago
Gavage, my friend.
spyder2600 2 years ago
merph1, food is food regardless if it is a hotpocket, or a "low end" diner such as a steak from Applebee's, TGIF Friday's or a rabbit or venison from a "high end" resturant.
The only difference is the presentation and price of the items and people's PERCEPTION that a high end restuarant where you pay a lot of money for food is "better" than a low end restuarant where you don't pay that much for food.
wxyzfactor 3 years ago 6
greattlemurs by the way you text it's apparent that you have never eaten in a REAL restaurant. so i wouldn't expect you to understand. the closest to a REAL restaurant or real food that you know of is APPLEBEES and the HOTPOCKETS in your freezer. you're the type of person that orders a steak extra well done. yuck.
merph1 3 years ago
foie gras is so delicious. i prepare terrines of foie gras at my restaurant. it is a very misunderstood ingredient. the people who talkl down about foie gras have no problem with the steak or chicken at the dinner table. they probably never had a nice piece of seared foie on a steak. or a tochon of foie on a piece of country bread with cherries. once you eat foie you there is no way any person can deny it's smooth creamy texture. just makes me drool when I think about it.
merph1 3 years ago
"Say anything, I get paid for it."
Foie gras are soooo good!
I went on a tour on a farm, and this worker let me put a 15 inch tube down a duck's neck and squeeze the trigger!
LovelyYTRocks 4 years ago 3
Well I think it is cruel, and by the way, foie gras is a non-count noun. You can say: 'a piece of foie gras', 'some foie gras', 'a lot of foie gras'. You can't say: 'oh look two foie gras' any more than you can say, 'I'll take two oils'.
get yourself some education and you might also learn the definition of sadist, which you are.
greattlemurs 3 years ago
What is a "non-count noun"? Nouns are singular, plural or possessive. Plurals are indefinite, meaning more than one without need to specify quantity, but your examples are quite bad. 'Cows' can mean 2 or 5,000. To say, "I'll take two oils" is perfectly fine if the speaker is referring to two different oils; i.e. olive oil and motor oil. Take your own advice.
volumeguy 3 years ago
A non-count noun is standard linguistic terminology it refers to nouns which to form the plural have to be associated with a modifier. The semantics of 'i'll take two oils' is different from 'add some/a liter of oil' as you yourself indicate. Plurals for your information are not necesserily indefinite, in langauges with definiteness such as English (see, the cats like to sleep vs. cats like to sleep). The point is that you should say: 'fois gras is tasty' just as you can't say:'milks are tasty'
greattlemurs 3 years ago
This comment has received too many negative votes show
We're working to get foie gras banned in my state right now. It's production is horribly cruel!
ninaguccia 4 years ago
I'd rather worry on getting food to as many mouths as possible than to nitpick on a luxury.
Force feeding certain poultry just turns out to be one of the age old methods to prepare certain foods. It brings variety to cuisine and at the end of the day it brings food to people's mouths.
Worst of all, trying to get foie gras banned doesn't even begin to solve mistreatment of the animals, and at the end of the day you're hurting the chefs whose dishes may include foie gras. Are they cruel too?
joellera 4 years ago 4
This comment has received too many negative votes show
Brings food to as many people's mouth as possible? HA!
Foie-Gras is not only made cruelly but ridiculously expensive, meaning that the people who really need food in their mouths can only dream of tasting it.
And how would you like having a tube shoved down your throat directly to your stomach, which then shoves nutrients intended to increase the size of your liver up to five times its normal size? sounds fun, eh?
And frankly I care more about the well-being of birds then a chef's menu...
JPA0408 4 years ago
My bad, it's not five times its normal size..
It's ten..
JPA0408 4 years ago
It's common knowledge, stop acting like you've made a breakthrough, honestly. Everyone interested in this topic has at least looked up Wikipedia. You're hardly being impartial here though.
Duck/geese anatomy is radically different from ours. They are neither choking nor they are having a gag reflex which humans would both normally have. This is why force feeding works, otherwise the animals would get infections or die in the process. There's videos in favor and against foie gras.
joellera 4 years ago 2
Pro foie-gras media has valid points backed by scientific facts. Most if not all media against foie-gras seems more like propaganda than anything even if they have valid points. Factories have methods which vary radically, naturally they have a place which produces foie-gras with very crude methods, but then stamp the whole industry as such. I'm just looking at both sides of the coin here, and I don't see much going on for the anti-foie gras group. Most of the media borderlines fanaticism.
joellera 4 years ago 6
Yeah, foie gras production varies greatly from place to place, good post. I've seen videos of the "force" feeding of geese on small farms in France, and the geese seem to absolutely love it. They run up to the farmer, who gently uses a tube to fill their throats with feed. However, you can also find heartbreaking videos of a much rougher (easily called "cruel") process that happens in factory farms in the USA and elsewhere. Lesson: Eat local, know where your food comes from or make it yourself.
KevinMcDunn 3 years ago
look like durians!
zzzxtreme 4 years ago
Yeah, it does look a little like durian flesh - never thought about that before.
SiKedek 4 years ago
this iron chef didnt last too long
noimnothindu 4 years ago
wow, that's a TON of foie gras....I wonder how many geese they killed to get that
chicexotica 4 years ago
Firstly TrekkMonkey - watch part 1 :) Secondly I saw a program about how they force feed the geese to get their livers so big and fatty (not a nice sight!) Thirdly this is cool! I've watched the Iron Chef America shows on TV but this is much better :)
YouCanCallMeRosie 4 years ago
what happened to the old Iron Chef Japanese?
TrekkMonkey 4 years ago
how come all the iron chef looked like they want to kill the challenger after he has been picked?
StandAl0neC0mplex 4 years ago 2
every once in awhile people will picket against foie gras in philly, meanwhile its not that popular and there arent too many restaurants that use it.
bergler71 4 years ago
what is Foie Gras ive heard it used in many recipes and talked about but what is it exactly?
LadySwinger4 4 years ago
Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage"
twist3dh4l0 4 years ago
that's a lot of foie gras
armycook23 4 years ago
hmmmm... Duck is lokking good but, i dont like Foie Gras
6ixsux 4 years ago